Butternut Squash Soup with Pecan Crumble
Butternut Squash Soup with Pecan Crumble

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash soup with pecan crumble. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Butternut Squash Soup with Pecan Crumble is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Butternut Squash Soup with Pecan Crumble is something that I have loved my whole life. They’re nice and they look wonderful.

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To begin with this particular recipe, we must first prepare a few components. You can cook butternut squash soup with pecan crumble using 21 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Soup with Pecan Crumble:
  1. Prepare Soup:
  2. Make ready 3 Tbs extra virgin olive oil
  3. Take 1 yellow onion, chopped
  4. Take 2 honeycrisp apples
  5. Make ready kosher salt and pepper
  6. Take 1/4 cup all-purpose flour
  7. Prepare 4 cups low sodium vegetable broth
  8. Prepare 4 cups cubed butternut squash. Option to cut the bases off of them, and scoop out the seeds and save to use as serving bowls (Refer to Roasted Acorn Squash recipe for roasting directions)
  9. Get 1/2 tsp cayenne pepper, more or less to taste
  10. Get 1 cup whole milk
  11. Get 1-2 cups shredded sharp cheddar cheese, depending on your taste
  12. Take 2 Tbs + 2 teaspoons fresh thyme leaves
  13. Make ready 2 Tbs salted butter
  14. Make ready 1 Tbs honey
  15. Get Pecan Crumble:
  16. Prepare 1 1/2 cups raw pecans, roughly chopped
  17. Get 1 cup old fashioned oats
  18. Take 2 Tbs all-purpose flour
  19. Make ready 2 Tbs real maple syrup
  20. Get 1 tsp cinnamon
  21. Prepare 4 Tbs salted butter, at room temperature

I love making a pot of soup once a week and freezing half for a day when I'm too busy too cook. Butternut Squash Soup with Pecan Crumble Soup: • extra virgin olive oil • yellow onion, chopped • honeycrisp apples • kosher salt and pepper • all-purpose flour • low sodium vegetable broth • cubed butternut squash. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss.

Steps to make Butternut Squash Soup with Pecan Crumble:
  1. Soup:
  2. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and 1 chopped apple. Cook until fragrant, about 10 minutes. Whisk in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth until smooth. Add the butternut squash, cayenne, and a large pinch each of salt and pepper. Bring to a boil, reduce the heat to medium and cook, covered, until the squash is tender, about 20 minutes.
  3. Remove the soup from the stove. Let cool slightly and then puree in a blender or use an immersion blender.
  4. Return the soup to the stove and set over low heat. Stir in the milk and cheese until melted and creamy. Add the thyme and cook another 2-3 minutes. Taste and adjust seasonings as desired.
  5. To make the honey butter apples. Melt the butter in a medium skillet over medium-high heat. Add 1 thinly sliced apple and cook until it just begins to caramelize, about 5 minutes. Add the honey and 2 teaspoons thyme. Cook another minute, then remove from the heat.
  6. To serve, ladle the soup into bowls and spoon the apples over top. Option to serve in roasted butternut squash bottoms.
  7. Finish with a sprinkle of pecan crumble. Enjoy!
  8. Pecan Crumble:
  9. Preheat the oven to 350 degrees F.
  10. On a rimmed baking sheet, combine the oats, pecans, flour, maple, cinnamon, and a pinch of salt. Add the butter and use your fingers to crumble it into the mix until everything is moist.
  11. Transfer to the oven and bake for 20 minutes, stirring halfway through cooking, until crisp and golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.

Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised. Line a baking sheet with parchment paper. Combine the brown sugar, pecans, flour, butter, paprika and a pinch of salt in a medium bowl and mash with a fork. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor. Scoop the squash flesh and any bits from the tray into the food processor, add the sugar and maple syrup and whiz until smooth.

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